Artichoke Stuffed With Lamb

Artichoke Stuffed With Lamb

Yusuf 2 Comments

Did I tell you how healthy artichoke is? I wrote a post about health benefits of artichoke and also shared a recipe of artichoke with veggies a short time ago. As artichoke is in its season here, I have cooked several dishes with it and today I’ll share the one which we love the most. Artichoke stuffed with veggies is generally served as a side dish, but this one is a main dish with chopped lamb inside.

Lamb is always the most preferable meat in Turkish cuisine and almost all Turkish people love it. Lamb is at the same time the most expensive meat here, so although it is the most favorite one, unfortunately not all people can afford it. As for the health issue, lamb is not the best meat because of the amount of fat it contains. There is no doubt that lamb is more fatty than beef, so it is indeed good for people’s health not to eat lamb very often.

To balance so healthy with not so healthy, stuffing artichoke with lamb is a great idea! Also, it will fascinate your guests at a dinner party.


Artichoke Stuffed With Lamb



  • 4 artichokes, cleaned
  • ½ cup water, to boil artichokes
  • Filling:
  • 200g lamb, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 1 tbsp olive oil
  • Black pepper to taste
  • Cumin to taste
  • Thyme to taste
  • Salt to taste
  • A pinch of cinnamon


  1. Place artichokes in a pot, pour water, cover and boil until it absorbs water and gets tender. If you have fresh and whole artichoke, you can chop its stalk and put in the same pot.
  2. For the filling, heat olive oil over medium heat, add chopped lamb, black pepper, cumin and thyme. Saute a few minutes. Then add peppers and saute them all until lamb pieces get tender enough. Finally, add salt and cinnamon. Put it aside.
  3. Stuff artichokes with this filling and put them back in the pot you boil them, cover the pot.
  4. You can add little water in the pot if necessary. Cook about 5 min over low heat.
  5. Serve them hot with chopped artichoke stalk and carrot on the same plate.


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